FODMAP Friendly Full-Loaded Pork Nachos
Celebrate Cinco de Mayo with flavor and comfort! Mexican food is known for being spicy and those navigating dietary sensitivities may feel like they’re destined to miss out. Not the case! Embrace the joy of cooking by crafting a festive dish at home. Personalizing your meal allows you to select ingredients that agree with your digestive wellness, ensuring your Cinco de Mayo is as delightful as it is delicious.
To inspire your culinary adventure, our cherished community has contributed their beloved recipes. Today, we spotlight a dish that marries the heartiness of pork with the crunch of nachos. The magic of this recipe lies in the freedom of choice—the array of toppings. Tailor your plate to your palate and dietary preferences, making mindful selections that cater to your comfort. And if cheese is a concern, not sweat. There are a variety of plant-based options, or you may simply forgo it.
Dive into the recipe, adorn your dish with your favorite toppings, and share your experience with us. Happy Cinco de Mayo!
Ingredients:
Shredded Pork
- 4 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 4-pound pork shoulder bone-in
Queso Sauce
- 150g Shredded Cheddar
- 200g Swiss, Gruyere, or Monterey Jack
- 1 teaspoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon cumin
- ¼ cup Low FODMAP milk substitute
Toppings
- 1 bag of corn tortilla chips
- ¾ cups of chopped cherry tomatoes
- ¼ cups chopped cilantro
- ¼ cup green onion
- ¼ cup chopped black olives
- + any other Low FODMAP toppings of your choice!
Instructions:
Pork Shoulder
- Leave pork shoulder out on kitchen counter and let it reach room temperature.
- Preheat oven to 315°F
- Mix together all the dry ingredients until the mix is even.
- Using your hands, rub the dry rub all over the exposed surfaces of the pork shoulder.
- Place the coated shoulder in a large roasting pan and place in oven. Cook until internal temperature is above 145° This should be around 4-5 hours
- Remove pork from the oven and let rest for 30 minutes. Afterwards, shred with a pair of forks.
Queso Sauce
- Add both cheeses into a saucepan. Turn on heat to medium-low and add the milk substitute and cornstarch. Stir frequently and slowly raise the heat to medium as the mixture begins to come together.
- Once the mixture is smooth, feel free to add more liquid to thin it out, or more corn starch to help thicken the sauce.
- Once at the desired consistency, add paprika and cumin and mix in thoroughly.
Tip: this should be the last thing you make! You want to pour the Queso Sauce right after it's done cooking, so make sure everything else is ready first!